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Scotsman Prodigy ELITE MC1448MA-32 Commercial Ice Machine Head - 1,553 lb/Day Medium Cube, 48 Inch Air-Cooled 208-230V
Ice-O-Matic CIM1126FA90 22.25-Inch Air-Cooled Full Cube Modular Ice Maker - 1000 lb/Day Head
ITV IQF 1200 Commercial Flake Ice Machine Head - 1,250 lb/Day, 22 inches Air-Cooled Modular 220V
Scotsman Prodigy ELITE MC1030MAX-32 Commercial Ice Machine Head - 1,041 lb/Day Medium Cube, 30 Inch Air-Cooled 208-230V
ITV Ice Queen IQN 1200 Commercial Nugget Ice Machine Head - 1,197 lb/Day, 22 inches Air-Cooled Modular 220V
ITV SPIKA MS2100A1HR Commercial Ice Machine - 2,042 lb/Day Half Dice Cube, 48 inches Remote Air-Cooled Modular 220V
ITV SPIKA MS1500A1F Commercial Ice Machine Head - 1,466 lb/Day Full Dice Cube, 48 inches Air-Cooled Modular 220V
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What makes an ice machine "industrial"?
The industry has no official cut-off. Buyers and manufacturers generally use "industrial" or "high-capacity" for machines rated at 1,000 lb/day and above. At that size, three things change compared with a restaurant machine:
- Head and bin are always separate. The head makes ice and the bin stores it. A 1,000 lb/day head is usually paired with a bin that holds 400-900 lb, and the bin control stops production when it is full.
- Power is heavier. Heads above about 1,000 lb/day typically need a dedicated 208-230V circuit and are hardwired. The Hoshizaki KM-1100MAJ , for example, needs 208-230V single-phase on a 20A circuit. The largest units, such as the ITV IQ 2700 A , ship only in three-phase.
- Heat goes somewhere. A large air-cooled head rejects a lot of heat into the room. That is why remote-condenser and water-cooled versions are common at this size.
Industrial ice machines by capacity
| Model | Brand | Ice type | Rated lb/day (70°F air / 50°F water) | Width | Cooling |
|---|---|---|---|---|---|
| CIM1126FA90 | Ice-O-Matic | Full cube | 1,000 | 22 in. | Air |
| KM-1100MAJ | Hoshizaki | Crescent | 1,087 | 30 in. | Air |
| IM-1100-RC | ICETRO | Full dice | 1,081 | 30 in. | Remote |
| RNF1100A | Manitowoc | Nugget | 1,078 | 30 in. | Air |
| IQF 1200 | ITV | Flake | 1,250 | 22 in. | Air |
| NS1322AX-32 | Scotsman | Nugget | 1,314 | 22 in. | Air |
| MC1448MA-32 | Scotsman | Medium cube | 1,553 | 48 in. | Air |
| CIM1446FA49 | Ice-O-Matic | Full cube | 1,600 | 48 in. | Air |
| KM-1900SAJ | Hoshizaki | Crescent | 1,875 | 48 in. | Air |
| IQ 2700 A | ITV | Chip / granular | 2,860 | 53 in. | Air |
Widths of 22 and 30 inches fit standard bins and lineups. 48-inch heads produce the most ice per foot of floor space, but need a 48-inch or wider bin.
Plan around the 90°F rating, not the headline number
Product titles list output at 70°F air and 50°F water, the best case. The AHRI standard rates ice machines at 90°F air and 70°F water, closer to a busy kitchen in summer. At those conditions, the Hoshizaki KM-1100MAJ drops from 1,087 to about 935 lb/day (14% less). The Manitowoc IDT1200A drops from 1,196 to 950 lb/day (21% less). Size your machine so the 90°F figure covers your peak day. Our guide to ice machine production ratings explains the difference.
Air-cooled, water-cooled or remote condenser?
| Cooling | Best for | Trade-off |
|---|---|---|
| Air-cooled | Rooms with good ventilation and a stable temperature | Adds heat and noise to the room |
| Water-cooled | Hot or cramped rooms where air cooling struggles | Uses much more water; some cities restrict it |
| Remote condenser | Kitchens where heat and noise must leave the room | Needs a rooftop or outdoor condenser and a line set |
Browse all remote condenser ice machines or water-cooled ice machines if you have already decided.
Choose the ice type first
- Cube (full, half, crescent, medium): the default for beverages, bagged ice and general foodservice. Hotels, stadiums and large restaurants usually run cube.
- Nugget: soft, chewable ice for hospitals, convenience stores and beverage dispensers. See nugget ice machine heads .
- Flake: moldable ice for seafood display, produce and food processing. See industrial flake ice machines .
- Chip / granular: ITV's IQ series makes hard, granular ice for display and cooling in large volumes, up to 2,900 lb/day.
One large machine or two smaller ones?
At this scale, many operators split production across two heads instead of buying one very large one.
| Setup | Advantages | Drawbacks |
|---|---|---|
| One 1,500-2,000 lb/day head | Lowest price per pound of capacity; one bin, one water line, one drain | If it goes down, you have no ice until it is repaired |
| Two 750-1,000 lb/day heads | Backup if one fails; can stack on one bin or serve two locations | Higher total cost; two machines to maintain |
For hospitals, stadiums and anywhere an outage stops service, two heads are usually worth the extra cost.
Worked example: a 300-room hotel
Using Manitowoc's rules of thumb (5 lb per room, 1.5 lb per restaurant seat, 1 lb per banquet guest):
- Guest floors: 300 rooms x 5 lb = 1,500 lb/day, spread across floor ice stations
- Restaurant: 150 seats x 1.5 lb = 225 lb/day
- Ballroom: 400 guests x 1 lb = 400 lb per event
Total central kitchen and banquet demand is about 625 lb/day on a normal day and more on event days. One 1,000 lb class head, such as the Hoshizaki KM-1100MAJ (about 935 lb/day at 90°F air / 70°F water), on a large bin covers it with headroom. Guest floors are usually better served by smaller machines or dispensers on each floor. See hotel ice machines .
Who buys industrial ice machines?
Large hotels and resorts, hospitals, stadiums and arenas, supermarkets with seafood counters, packaged-ice and food-processing operations, and central kitchens. If your peak day is under 1,000 lb, a 600 lb or 1000 lb class head on a matching bin is usually more economical.
Don't forget the bin and the water filter
A head is only half the system. Pick a bin from our ice storage bins or stainless steel ice bins that holds at least one service period of ice. Size it with our bin sizing guide . At these volumes, a water filter rated for the head's flow protects the evaporator and keeps the warranty valid.
